Pressured: Are High Pressure Processing (HPP) “Cold Pasteurized” Foods Safe? Pressured by Sally Fallon Morell, Nourishing Traditions, Weston A. Price Foundation October 24, 2022 Modern technocrats have found lots of ways to ruin our food—like rapid heating of milk to 160 or even 230 degrees, zapping with microwaves, irradiating with radioactive materials, spray
I was in PM Modi’s constituency witnessing some changes and listening to demands for changes- all for the better. I got a chance to attend a public dialogue on Front-of-Pack Labelling (FOPL). FOPL is similar to the warning labels in tobacco products informing the consumers what they are about to intake. Sub-optimal or poor nutrition is escalating diet related non[Read More...]
Poor diet is responsible for more deaths worldwide than any other risk factor, and is a leading cause of obesity, type 2 diabetes, and cardiovascular disease. Global estimates suggest that almost 2.3 billion children and adults are overweight. The growing availability of ultra-processed foods, which contain high levels of sugars, sodium, saturated fats and refined carbohydrates, is a key contributor[Read More...]
Everyone agrees that we should get adequate adequate vitamins in our food. But supposing someone first removes the vitamins in your natural food and then asks you to pay extra for artificially putting the vitamins back in this food then what will be your reaction? Surely you will protest against this, and your protest will be all the louder if[Read More...]
While agriculture has been much in discussion, the related work of food-processing has hardly received any attention, even though there is a huge scope for providing millions of rural jobs while at the same time also improving the nutrition situation very significantly by moving from present-day large scale big-business controlled food processing to food crop and other crop processing[Read More...]
